Pennsylvania Scrapple Recipes

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
• Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
• Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Steps:

• Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
• Reduce heat, cook for 20 minutes.
• Then drain meat, reserving 3 cups stock.
• Add salt and sage to stock, bring to boiling.
• Combine cornmeal and 1 cup of cold water.
• Gradually add stock, stirring constantly.
• Cover and cook over low heat for 10 minutes. Stir occasionally.
• Then add sausage, stir it all together and pour into loaf pan.
• Refrigerate overnight.
• Next morning slice and fry until set.
• NOTE: Cooking time does not inclue refregerating over night.

Steps:

• 1. All meat is placed in a container with the salt and instacure No. 1.
• 2. Meat is cooked slowly until tender; do not boil.
• 3. Meat is removed, allowed to cool and ground through a 3/8" grinder plate.
• 4. The meat stock then is brought up to boiling, add all the ingredients except the corn meal.
• 5. After all ingredients are mixed, add the corn meal slowly stirring to avoid lumps.
• 6. Mix well and add meat.
• 7. Scrapple may be stuffed into any size fibrous casings or simply formed in a meat loaf pan.
• 8. Allow to cool for 24 hours before using.